I have always loved seafood. There are not too many seafood items I do not like. Clams and tuna are probably the only ones. My parents always tell the story of the seafood mistake they made with me when I was young. I was maybe 2 years old and they let me taste their lobster. Big mistake. Big. I think I ate the rest of their lobster and they probable got stuck with whatever I was supposed to be eating. Totally their fault, they should have known!
We have this grocery store in our area called Mariano’s. They have all kinds of different sausages at the butcher. They have chicken, jalapeno, rueben, Philly cheesesteak, and many others. I am always asking Cliff if he wants me to pick up some sausages for dinner. But here is the thing: I don’t even eat sausage. But, I know that he will be happy with the sausage and I can get myself some shrimp or scallops to thrown on the grill with his sausage. So, it works out for both of us. I saw this shrimp recipe on Pinterest ages ago, but I just now got around to making it. Let’s just say that Cliff will be eating a lot more sausage! I really loved this shrimp. It was spicy and sweet and just really good! I ate my plain but you could throw them in a salad or mix them with some peppers and serve them on tortillas.
Here is what you’ll need
Mix together everything except the shrimp for the marinade
Place the shrimp on skewers, sprinkle with salt and pepper, and pour 3/4 of the marinade over the shrimp
Grill the shrimp about 3 minutes per side. If you overcook them they will be rubbery.
Remove the shrimp from the skewers and add the rest of the marinade.
Just don’t give them to your kids! Save them for yourself!
Spicy Grilled Shrimp
Ingredients
- 2 lb raw, shelled, de-veined shrimp
- 1 tbsp minced or pressed garlic
- 1/4 cup minced fresh ginger
- 1/2 cup hot chili garlic paste
- 1/2 cup sweet chili garlic sauce
- 1 cup honey
- 1 cup fresh-squeezed lime juice
- 1/2 tsp kosher salt
- 1 tsp freshly-ground black pepper
- 1/2 cup vegetable oil
Instructions
- Combine all ingredients except the shrimp into a small bowl. Place the shrimp on skewers and then into a baking dish. Sprinkle the shrimp with salt and pepper. Pour ¾ of the marinade over the shrimp; coating well. Save the remaining marinade. Place dish in the refrigerator for at least 6 hours. Heat grill to high heat. Grill the shrimp skewers for about 3 minutes per side. Remove the shrimp from the skewers and put them in a bowl. Pour remaining marinade over the shrimp; coat well. Serve.
